Inspired by the time honoured practices and precision of French cuisine, combined with bold flavours of Asia and locally sourced ingredients, Executive Chef Darren Badenhorst and his team ensure that each meal is perfection on a plate, down to the last micro herb.
Choose the three course à la carte lunch, or make it an evening affair with a six course dinner.With Grande Provence wine recommendations by Cellarmaster Matthew van Heerden, you can expect a memorable experience.
Chef Darren does not like to be rushed, sotaking hours over each carefully prepared dish is his forte. His 18 hour pork belly is one of his signature starters, while dinner guests can opt for his rabbit and confit pulled duck terrine
Carnivores are spoilt for choice between hot smoked blesbok shank with a toasted coriander crunch, and slow braised beef short rib served with Asian pickled mustard and exotic mushrooms for mains. Adding a twist of Asian flavours to excite the palate is one of Chef Darren’s specialties.
Fish lovers will find plenty to tuck into from masala curedsalmon served with a sushi rice dumpling and pickled cucumber, and local tuna yukhoe for starters. For mains, there is a choice between chimichurri baked local hake served with a celeriac and summer apple remoulade, and farmed local cob with vanilla and tonkasquidink risotto, Hermanus white mussel and harissa baby squid.
For vegetarians, there is a delicious local oyster mushroom with salt cured BBQ cauliflower, beetroot carpaccio, hay smoked organic carrots, and butter bean and cauliflower puree. The dinner menu includes an asparagus garden of smoked pea arancini with Danish feta mousse, pea sprout salad and pickled mushrooms.
Dessert is absolute seduction, from caramelised white chocolate pot au crème, to the salted and bitter chocolate golden semi-sphere tasting plate, and a summer berry “ice cream sandwich”.
The cheese course comprising a parcel of baked French brie, pancetta crisp, candied walnuts and sour cream semi-freddopanna cotta mousse brings this culinary adventure to a seductive close.
To book for lunch or dinner at The Restaurant at Grande Provence, call Tel: +27.218768600 or e-mail restaurant@grandeprovence.co.za. Lunch at R395 per person and dinner at R695 per person is served daily.
For accommodation enquiries for The Owner’s Cottage and La Provençale Villa in the Vineyard, e-mail ownerscottage@grandeprovence.co.za.